Seafood Gumbo with Dark Roux and Okra

Why You’ll Love This Recipe

• Authentic, deeply flavored gumbo with a dark mahogany roux and the classic Cajun trinity.
• Two thickening paths: silky okra or the traditional filé finish—both delicious and approachable.
• Generously loaded with shrimp, crab, and oysters for a true coastal feast.
• Clear, home-cook friendly steps with exact times and temperatures.

Grocery List

• Produce: Yellow onion, celery, green bell pepper, garlic, okra (or filé powder from spice aisle), scallions, parsley, optional lemon
• Dairy: None
• Pantry: Neutral oil, all-purpose flour, low-sodium seafood or chicken stock, bay leaves, dried thyme, Cajun seasoning, smoked paprika, Worcestershire, hot sauce, kosher salt, black pepper, long-grain white rice, seafood (shrimp, lump crab, shucked oysters with liquor)

Full Ingredients

Dark Roux and Base

• 1/2 cup neutral oil (120 ml; canola or peanut)
• 1/2 cup all-purpose flour (65 g)
• 1 large yellow onion, diced (about 2 cups)
• 3 celery stalks, diced (about 1 cup)
• 1 large green bell pepper, diced (about 1 cup)
• 4 garlic cloves, minced
• 6 cups low-sodium seafood or chicken stock, warmed (1.4 L)
• 2 bay leaves
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp smoked paprika
• 2 tsp Cajun seasoning (reduce added salt if your blend contains salt)
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 1 tbsp Worcestershire sauce
• 2–3 tsp hot sauce, plus more to serve

Okra or Filé

• 12 oz okra, sliced 1/2 inch (340 g), sautéed until lightly browned
• Or 1–1.5 tsp filé powder (sassafras) to finish, plus extra at the table

Seafood

• 1 lb large shrimp (16/20), peeled and deveined; shells reserved for optional quick stock
• 8 oz lump crabmeat, picked over for shells
• 1 pint shucked oysters with liquor (about 16 fl oz)

Rice and Garnish

• 4 cups cooked long-grain white rice (from about 1 1/2 cups uncooked)
• 4 scallions, thinly sliced
• 2 tbsp chopped flat-leaf parsley
• Hot sauce, to serve

Step-by-Step Instructions

Step 1: Prep seafood and warm the stock

Peel and devein the shrimp; reserve shells. Warm 6 cups low-sodium seafood or chicken stock in a saucepan over low heat to 190–200°F. Optional quick boost: simmer shrimp shells in the stock for 15–20 minutes, then strain. If using oysters, add their liquor to the warm stock. Keep the stock hot so it blends smoothly into the roux.

Step 2: Make a dark mahogany roux

In a heavy 6–7 quart Dutch oven, combine 1/2 cup oil and 1/2 cup flour over medium-low heat. Stir constantly with a flat-edged wooden spatula, scraping the bottom and corners, until the roux turns the color of dark milk chocolate to mahogany, 35–45 minutes. Adjust heat as needed to keep it gently bubbling; target 300–325°F if you use a thermometer. If it smells acrid or you see black specks, discard and start over—burnt roux cannot be rescued.

Step 3: Cook the trinity and garlic

Stir in the diced onion, celery, and bell pepper. The roux will sizzle and thicken around the vegetables. Cook, stirring often, until softened and glossy, 5–7 minutes. Add the minced garlic and cook 1 minute until fragrant.

Step 4: Build the gumbo base

Whisk in the hot stock gradually, about 1 cup at a time, smoothing out any lumps before adding more. Add bay leaves, thyme, smoked paprika, Cajun seasoning, 2 tsp kosher salt, 1 tsp pepper, Worcestershire, and 2–3 tsp hot sauce. Bring to a gentle simmer (190–200°F). The gumbo should be lightly thick—okra or filé will provide final body.

Step 5: Cook the okra or plan for filé

If using okra: In a separate skillet over medium-high heat, sauté the sliced okra with a teaspoon of oil and a pinch of salt until lightly browned and the strings cook off, 8–10 minutes. Add to the pot. If using filé only: Do not add okra. You will stir in filé off heat at the very end to avoid stringiness.

Step 6: Simmer to develop flavor

Partially cover and simmer the gumbo for 30–40 minutes, stirring occasionally and skimming any foam. Maintain a low, steady simmer—not a boil—to keep flavors clean and the roux stable. Taste and adjust seasoning as needed.

Step 7: Add the seafood gently

Remove the lid. Add oysters with their liquor and cook just until the edges begin to curl, 2–3 minutes. Add shrimp and cook until pink and opaque, 2–3 minutes. Gently fold in the crabmeat and warm through, about 2 minutes. Remove from heat, fish out bay leaves, and stir in most of the scallions and parsley. If using filé, sprinkle 1–1.5 tsp over the hot gumbo off heat and stir to thicken; do not boil after adding filé.

Step 8: Serve over rice

Spoon hot gumbo into bowls over mounds of steamed long-grain white rice. Garnish with remaining scallions and parsley. Offer extra hot sauce and a small pinch of filé at the table. Ladle, taste, and enjoy.

Pro Tips

• Warm stock prevents the roux from seizing and keeps the texture silky.
• Use a flat-edged wooden spatula to scrape the pot while making the roux; rotate your stirring pattern to hit every spot.
• Okra trick: sear it first to reduce slime and deepen flavor before adding to the pot.
• Seafood timing matters: oysters just until the edges curl; shrimp until barely opaque; crab merely warmed through.
• Salt smart: account for salty Cajun blends, stock, and oyster liquor before adding extra salt.

Variations

• Filé-only gumbo: Skip okra and finish off heat with 1–2 tsp filé powder for a glossy, lightly thickened broth.
• Chicken and andouille: Swap seafood for 1 lb smoked andouille (browned) and 1 1/2 lb chicken thighs (seared, then simmered and shredded). Use chicken stock.
• Gluten-free: Make the roux with rice flour or use an oil-free browned roux technique, then rely on okra and filé for body. Confirm your Cajun seasoning is gluten-free.

Storage & Make-Ahead

Gumbo base (through Step 6) keeps 3–4 days refrigerated and freezes up to 3 months. For best texture, add seafood fresh when reheating the base to a 190–200°F simmer. Leftover finished gumbo with seafood will keep up to 2 days refrigerated; reheat gently to avoid overcooking. Store rice separately; reheat with a splash of water.

Nutrition (per serving)

Approximate for 1 of 6 servings (with okra, without extra filé): 420 calories; 20 g fat (3 g saturated); 36 g carbohydrates; 4 g fiber; 29 g protein; 980 mg sodium. Values will vary with brands and whether you use okra vs. filé and rice portion size.